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Spiked Gingerbread Eggnog

December 20, 2019 | Author: Ashley McCrary
Spiked Gingerbread Eggnog

As soon as November rolls around, I begin to crave the creamy goodness of eggnog. For me, this beverage is something I look forward to all year round. Christmas wouldn’t be Christmas without my delicious and creamy Spiked Gingerbread Eggnog. It taste identical to a gingerbread cookie with a hint of bourbon and topped with whipped cream and finished with a real gingerbread cookie.

Spiked Gingerbread Eggnog

Of course, if you are not a bourbon or rum fan, you can still enjoy this recipe by omitting the alcohol all together. A big misconception about making homemade eggnog is that it is a complicated process. That is simply not true. In the past, I would always buy the eggnog cartons at the store because I assumed making it homemade would be too much work. It actually is a quick process and the taste is out of this world amazing.

Spiked Gingerbread Eggnog

Homemade eggnog is so much better than the store bought stuff. In addition to it having a better taste, you also know all the ingredients that is being used. Most store bough cartons is filled with additives and preservatives to help give it a longer shelf life. I am just not a fan of all the extra stuff added. Not to mention, the carton eggnog is super thick and lacks in spices. Good news though, my homemade Spiked Gingerbread Eggnog is the perfect texture and has just enough spices to give it flavor without overdoing it.

Spiked Gingerbread Eggnog

What exactly is eggnog?

Usually, you will start to see eggnog in grocery stores and on recipes sites starting at the beginning of November. This delicious creamy custard like beverage goes hand in hand with the Christmas season. It is a great addition to any family gathering or holiday party. Eggnog is typically made with milk, cream, sugar, eggs, and brandy, rum, or whiskey. Additional spices such as cinnamon, nutmeg, or vanilla may be added.

Spiked Gingerbread Eggnog

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Spiked Gingerbread Eggnog

This Spiked Gingerbread Eggnog recipe is creamy, delicious and taste identical to gingerbread cookie with a hint of bourbon and rum. It is the perfect addition to any holiday party. 

  • Total Time: 4 hours
  • Yield: 68 servings 1x


  • 6 egg yolks
  • 1/2 cup sugar or coconut sugar (granulated) 
  • 1 cup heavy cream (sub canned coconut cream for dairy free option)
  • 2 ½ cups whole milk (sub almond milk for dairy free option)
  • 3/4 cup Maker’s Mark 46 Bourbon
  • 1.5 oz spiced rum
  • ½  tsp ground ginger
  • ¼ tsp vanilla extract
  • ½  tsp ground cinnamon + extra for garnish
  • ½  tsp grated nutmeg 
  • ¼  tsp ground cloves
  • Pinch of salt
  • Whipped cream, ground cinnamon, and a gingerbread cookie for garnish


  1. Place the egg yolks in a large bowl along with the sugar. Whisk together until the mixture becomes creamy.

  2. Temper the egg yolks by carefully and slowly transferring a small amount of the heated milk to the bowl with the egg yolks and sugar while whisking together. Continue this process until everything is combined. 

  3. Transfer the mixture back to the saucepan on the stove. Bring the mixture to a simmer. Using a candy thermometer, heat until the temperature reaches 160F

  4. Transfer to a pitcher or serving ware of choice and allow to chill in the fridge for 4 hours. Once cool, add the rum and the Maker’s Mark Bourbon.

  5. Garnish with whipped cream, ground cinnamon and a gingerbread cookie.


  • This eggnog will last refrigerated for 3-4 weeks. 
  • If you are going dairy free with this recipe, you can switch out the whipped cream for whipped coconut or almond cream. 
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes + 4 Hours to chill

Keywords: spiked eggnog, eggnog, gingerbread eggnog, holiday cocktails, gingerbread, spiked gingerbread eggnog

5 thoughts on "Spiked Gingerbread Eggnog"

  1. Amber K says:

    Made this over the Holidays and it was a huge hit and Dairy free! No gut pain and delicious!

    1. Ashley McCrary says:

      This makes me so happy. Glad to hear it left your tummy feeling pain free.


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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

Follow @healthylittlepeach for more balanced recipes! 

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These swaps are for baked goods such as cakes, cupcakes, sweet breads, and muffins. 

🍎APPLESAUCE SWAP: When substituting applesauce for oil in baked goods, the ratio is 1:1. 

Example: If the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce or 1/2 cup oil use 1/2 cup applesauce. It’s a equal swap. 

🍎For every 1/2 cup of oil replaced with applesauce, you will save over 900 calories and 110 grams of fat. It will also make your cakes and baked goods super moist. 

✨GREEK YOGURT SWAP: For everyone 1 cup of oil sub 3/4 cup Greek or plain yogurt. 

Example: If you are using 1/2 cup oil, use 1/4 cup Greek yogurt. For 1/2 cup of oil there is over 900 calories. For 1/4 cup of Greek yogurt there is only 38 calories. 

Greek yogurt adds more protein and cuts fat by 100%

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#ad Jump into fall with this delicious and easy Kielbasa and Cabbage Pierogy Skillet featuring @mrstspierogies. There is nothing like a cozy and comforting family meal to
help kick off cool weather season.
Ready to fall into the season with us? In honor of #NationalPierogyDay, Mrs. T’s Pierogies is releasing a limited edition flavor of Pumpkin Spice Pierogies! (um–YUM!) Head over to their Instagram, @mrstspierogies for a chance to win a box (while supplies last!) Don’t miss out– there’s only 70 boxes being released in honor of the brands 70th anniversary (not sold in stores!)
Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
1 package beef kielbasa or beef sausage of choice
1 medium head of cabbage, shredded
1 onion - sliced
salt and pepper
2 tablespoon olive oil or butter, divided
3 garlic cloves, minced
Step 1: Add 1 tablespoon butter to a skillet and add in the garlic and allow to cook for 20
seconds. Next, add in the sausage and sauté until it’s browned on both sides. Remove
and set aside. In the same skillet (do not wipe it out), add in the shredded cabbage and
onions. Cook for 8-10 minutes or until tender. 
Step 2: Brown the pierogies in a no-stick pan with the butter. Brown on both sides for
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Step 3: Place the pierogies and cooked kielbasa in with the cabbage.
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✨I also get questions about why I add foil. I do that so it catches the juice. I love drizzling any extra on the cooked salmon. So good!

✨Grab the full recipe in my profile or at

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✨Japanese-Inspired Clear Onion Soup✨

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Optional: sriracha and coconut aminos
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1. In a large pot or Dutch oven, sauté the onions and garlic with 1 tablespoon of sesame seed oil. 
2. Add the carrots, celery, onions, and ginger. Saute together until tender. 
3. Season to taste with salt and pepper and add in the chicken and beef broth. 
4. Bring to a boil and then simmer for 30 minutes.
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6. Ladle the soup into a bowl and add a handful of green onions and thinly sliced mushrooms
7. For additional flavor you can also add a splash of soy sauce and sriracha to taste.

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